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Local recipe - Pumpkin scones

 

Pumpkin scones

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Pumpkin scones

These easy-to-make scones are packed with goodness – try them with cream cheese or warm with butter (and if you don’t tell the kids they contain pumpkin, they’ll never guess!)


Ingredients

  • 7 oz (200g) pumpkin purée (see below for method)
  • 2 large eggs
  • 7 oz (200g) self-raising whole wheat flour, sifted
  • 1 fl oz (30ml) milk
  • 1 oz (25g) caster sugar
  • 2 oz (50g) softened butter or margarine
  • Teaspoon of spice – mixed spice, cinnamon or ginger

Preparation

  1. Pre-heat the oven to 200°c (fan 180°c), gas 6
  2. Grease a baking sheet
  3. Place all the ingredients in a food processor and mix using the plastic blade until everything is combined
  4. Put spoonfuls of the mixture onto the baking sheet
  5. Bake for around 15 minutes until golden

Serves 10

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pumpkins baking

Pumpkin purée is versatility itself.  It’s brilliant for a dazzling array of recipes: try adding to soups and stews, risottos and quiches. One thing we really like about pumpkins is their ability to lend themselves to both sweet and savoury dishes.  Seek out recipes for puddings, cakes and cookies. 

To make pumpkin purée:

Use the flesh from lantern making or, alternatively, cut a small pumpkin into quarters, then peel and chop into chunks. Place in a large saucepan, cover with boiling water and simmer for 20 minutes or until pumpkin is really tender – use a knife to test. Drain well and cool. Then purée the flesh in a food processor.
 
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